About this recipe:This quick and easy pasta salad is just right for busy people. It is appealing and sustaining and the watercress and walnut pesto dressing adds a great punchy flavour.
300g fusilli (pasta twists)
400g shelled baby broad beans, (fresh or frozen)
400g cherry tomatoes, halved
200g lean cooked ham, diced
3 tbsp snipped fresh chives
1 tbsp extra virgin olive oil
50g watercress, trimmed and roughly chopped
WATERCRESS & WALNUT PESTO
50g watercress, trimmed
50g walnut pieces
1 garlic clove, peeled
4 tbsp extra virgin olive oil
3 tbsp low-fat natural yoghurt
grated zest and juice of ½ lemon
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Method Prep:20min › Cook:15min › Ready in:35min
Cook the pasta in a large saucepan of lightly salted boiling water for 10 minutes. Add the broad beans and bring back to the boil, then reduce the heat slightly and cook for a further 2–3 minutes until the pasta is tender and the beans are lightly cooked.
Meanwhile, mix together the tomatoes, ham, chives and 1 tbsp olive oil in a large serving bowl. Set aside. To make the pesto, process the watercress, walnuts and garlic together in a food processor or blender until finely ground. Add half the oil and pulse until combined, then add the remaining oil, lemon zest and juice and the yoghurt and blend again. Season to taste.
Drain the pasta and beans and immediately add them to the tomato mixture. Mix well, then cover and leave to stand for 5 minutes. Stir the pesto and chopped watercress into the salad, then serve immediately. (If prepared ahead, add the pesto and watercress just before serving. Until then, keep the rest of the salad and the pesto, covered separately, in the fridge.)
*For a vegetarian salad, omit the ham and add 4 chopped, hard-boiled eggs to the salad with the watercress. *Instead of broad beans, use 225g small broccoli florets. Cook them with the pasta in the same way.
I was browsing, found this recipe and loved the sound of it , even though i didn't have all the ingredients i went ahead with my own version - So i'm actually rating a slight variation to this recipe -
I omitted the Broad Beans and Walnut and replaced the yoghurt with Marscapone. Absolutely Lovely..despite not technically being a pesto sauce - 20 Jun 2013